1 large eggplant
1-2 tablespoons Coconut/Avo oil
1 teaspoon Greek oregano
1 teaspoon black pepper
1 1/2 teaspoon garlic powder
1 teaspoon Coarse salt
Preheat oven to 230 c.
Slice eggplant into large rounds/coins on a baking sheet and brush with half the oil.
Season with with Salt, garlic powder, black pepper and oregano. Flip and repeat on other side.
Bake for roughly 25 minutes, until eggplant flesh is soft and golden brown.